ZUCCHINI SWEET POTATO BREAD
Yield 15 loaf
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Butter and flour a 9×5x3- inch loaf pan and set aside. Sift the first 7 ingredients into a medium sized bowl. In a seperate, large bowl, beat the sugar, oil, eggs and vanilla extract. Mix in the zucchini and sweet potato. Add the dry ingredients and stir just to combine. Fold in the nuts and cranberries and stir well. Transfer batter to prepared pan. Bake until wooden pick inserted in center comes out clean, about 1 hour and 20 minutes. Cool bread in pan on a rack for 15 minutes. Loosen the edges of the bread with a butter knife and turn out on a rack to cool completely. Can be prepared 1 day in advance. Wrap in foil and keep at room temperature.
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technical studio
[email protected]I'm so glad I found this recipe. It's a delicious and healthy way to use up my zucchini.
elizabeth twumasi
[email protected]This bread is perfect for a quick and easy breakfast or snack.
Md Reyal
[email protected]I love the texture of this bread. It's so moist and fluffy.
Barkath Ghouri
[email protected]This bread is so delicious and healthy. It's a great way to get your daily dose of fruits and vegetables.
Hamody Abduljabbar
[email protected]I didn't have any nuts on hand, so I omitted them. The bread still turned out great!
SHAWN BOWMAN
[email protected]This bread is a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Siihlee Manando
[email protected]I've made this bread several times and it's always a hit. It's a great way to use up leftover zucchini.
Mueez Shah
[email protected]This bread is so moist and flavorful. I love the combination of zucchini and sweet potato.
system948
[email protected]I'm not a big fan of zucchini, but this bread was surprisingly good. I'll definitely be making it again.
Ruhan Ali
[email protected]This recipe is a keeper! It's so easy to make and the bread is always delicious.
Nathan Adam
[email protected]I added some chocolate chips to the batter and it was amazing!
ItsMrDiablo
[email protected]This bread is perfect for breakfast or a snack. It's also a great way to use up leftover zucchini.
Linno Ssebunya
[email protected]I love that this recipe uses whole wheat flour. It makes the bread more nutritious.
Cindy Yeboah
[email protected]I didn't have any zucchini, so I used carrots instead. It turned out really well!
Sakin Akter
[email protected]The bread was a bit dry for me. I think I should have added more oil or butter.
Senamile Sbongile
[email protected]This recipe is easy to follow and the bread turned out great! My kids loved it.
Amari Haynie
[email protected]This bread is delicious! I made it for a potluck, and it was a hit. Everyone loved it.
R k Tamang
[email protected]I've been searching for a gluten-free zucchini bread recipe that doesn't taste like cardboard, and this is it! Thank you!
Crystal Martin
[email protected]This bread was so moist and flavorful! The zucchini and sweet potato added a nice sweetness and texture.